There are not many things coming from our garden right now that are more beautiful than our Rainbow Chard.
In addition to it being beautiful (and packed full of nutrients), it’s also very plentiful, leaving us stumped as to how to use it all. Here’s our latest meal, Tofu Curry Scramble, adapted from Super Natural Cooking by Heidi Swanson:
- 1 package of extra-firm tofu
- 1 Tbsp coconut oil
- 2 cloves garlic, minced
- 1/2 a large yellow onion, chopped
- about 1/8 tsp ground coriander
- about 1/8 tsp ground cumin
- about 1/4 tsp turmeric
- about 1/16 tsp cayenne
- about 1/2 tsp curry powder
- about 3 cups of chopped Rainbow Chard (or other dark, leafy green)
- 1/4 tsp salt
Drain tofu, wrap in a towel, and place a weight (I used our empty cast iron) on top to press out as much liquid as possible. I let it sit under the weight for about 10 minutes or so. Heat coconut oil over medium heat in a wok and add onion and garlic. Saute until onion softens, then stir in all the spices. Crumble all the tofu into the wok, then cover for about 5 minutes, checking it once to stir and scrap any browning bits off the bottom. Add the chard and fold into the tofu mixture until chard gets a bit wilty. Add the salt and keep folding the mixture until well incorporated. Enjoy!
Note: You could add more curry or other spices to bulk up the flavor a bit more. You could also top it off with various condiments – Rabi put some sriracha sauce on it, which he said was pretty good.